CN105054124A - Fermentation type semi-dried red yeast fish and processing method and application thereof - Google Patents

Fermentation type semi-dried red yeast fish and processing method and application thereof Download PDF

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CN105054124A
CN105054124A CN201510541249.8A CN201510541249A CN105054124A CN 105054124 A CN105054124 A CN 105054124A CN 201510541249 A CN201510541249 A CN 201510541249A CN 105054124 A CN105054124 A CN 105054124A
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fish
monascus
dried red
red wine
dried
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CN105054124B (en
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吴建中
彭聪
廖顺
金二庆
胡雪潇
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Jinan University
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Jinan University
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Abstract

The present invention belongs to the technical field of food processing and more particularly relates to a fermentation type semi-dried red yeast fish and a processing method and an application thereof. The fermentation type semi-dried red yeast fish processing method includes the following steps: (1) preparation of low-salt fish blocks; (2) preparation of monascus purpureus leavening agent; (3) inoculating and fermenting; and (4) drying. The preparedfermentation type semi-dried red yeast fish is ruddy in color, richer in nutrition, and mellow in taste, and has an outstanding flavor of fermented red beancurd. Compared with the ordinary semi-dried fish, the fermentation type semi-dried red yeast fish tastes good and is higher in product nutrition value. Besides, the preparation method is simple, low in cost, and suitable for industrial production and promotion.

Description

A kind of half-dried red wine dregs fish of fermented type and processing method thereof and application
Technical field
The invention belongs to food processing technology field, particularly the half-dried red wine dregs fish of a kind of fermented type and processing method thereof and application.
Background technology
Tradition dried fish mainly adopts high salt Exposure to Sunlight technique to produce, and the salinity of product is higher and moisture is lower, and mouthfeel is relatively poor.Along with popularizing of cold chain, occurred relying on cold chain to carry out the half-dried fish of accumulating and sale, mouthfeel is relatively better, only need cook i.e. edible, be subject to consumers welcomed.But because the drying time of half-dried fish is short, lack the natural inoculation fermentation of microorganism in dry run, cause the local flavor of product single, lose the cured Flavor of traditional dried fish, color does not have traditional dried fish ruddy yet.
Fermentation Condition of Monascus spp not only can produce natural red colouring matter, improves the color of food, but also can give the local flavor of food uniqueness while improving food color, is used widely in the food industry.In recent years, people isolate various active material from red colouring agent for food, also used as a Chinese medicine, and these active materials not only contribute to reducing blood lipid, hypotensive, also can be antibacterial anticorrosion, are applied in food and can extend preservation term.
Summary of the invention
In order to overcome the shortcoming of prior art with not enough, primary and foremost purpose of the present invention is the processing method providing the half-dried red wine dregs fish of a kind of fermented type, this processing method adopts Fermentation Condition of Monascus spp, prepare the half-dried red wine dregs fish of fermented type by manual control fermentation's condition, its production technology is simple, quality easily controls, safety and sanitation; This processing method both can be applied to the fresh-water fishes such as Tilapia mossambica, black carp, grass carp, silver carp, carp, and also can be applied to the processing of the fish such as yellow croaker, Chinese herring, social and economic benefits is remarkable.
The half-dried red wine dregs fish of the fermented type that another object of the present invention is to provide above-mentioned processing method to prepare, this fermented type half-dried red wine dregs fish is nutritious, and flavour is mellow, has outstanding ferment local-flavor.
Another object of the present invention is the application providing the half-dried red wine dregs fish of above-mentioned fermented type.
Object of the present invention is achieved through the following technical solutions:
A processing method for the half-dried red wine dregs fish of fermented type, comprises the steps:
(1) preparation of less salt fish block
Raw meat being removed through the salt solution cleaning of pretreated fish, then by going the fish after raw meat to pickle with salt, obtaining less salt fish;
(2) preparation of Fermentation Condition of Monascus spp agent
Monascus strain is activated, and prepares Monascus spore suspension, cultivate in the Monascus spore suspension prepared access liquid seed culture medium, obtain monascus seed liquor; Then cultivate 1 ~ 3 day for 25 ~ 35 DEG C after rice, water, monascus seed liquor being mixed according to the ratio of mass ratio 70: 15: 15, obtain Fermentation Condition of Monascus spp agent (prematurity red wine dregs);
(3) inoculation fermentation
The Fermentation Condition of Monascus spp agent prepare step (2) and water, according to the mixed also homogenate of the ratio of mass ratio (1: 1) ~ (5: 1), obtain Fermentation Condition of Monascus spp agent homogenate; The surface uniform coating Fermentation Condition of Monascus spp agent homogenate of the less salt fish then prepared in step (1), in 25 ~ 35 DEG C of bottom fermentation 8 ~ 16h;
(4) dry
By dry for the less salt dried fish fermented in step (3), obtain the half-dried red wine dregs fish of fermented type;
Fish described in step (1) is preferably at least one in Tilapia mossambica, black carp, grass carp, silver carp, carp, yellow croaker and Chinese herring;
Fish is preferably removed internal organ and squama by the pretreated concrete operations described in step (1), cuts open (not cutting off), opens, flatten along back or belly, is formed except the nearly symmetrical fillet of fish tail partial circumscription, and cleans;
The mass fraction of the salt solution described in step (1) is 1% ~ 4% (w/w);
The consumption of the salt described in step (1) is 3% ~ 8% (w/w) of fish quality;
The temperature of pickling described in step (1) is 4 DEG C ~ 10 DEG C, and the time of pickling is 1h ~ 5h;
Monascus strain described in step (2) is preferably GIM3.445 or GIM3.439;
The concrete steps of the monascus strain activation described in step (2) are preferably: be inoculated into by monascus strain on PDA slant medium, cultivate 3 ~ 5 days, until the Monascus spore maturation on PDA slant medium becomes bronzing for 30 ~ 35 DEG C;
The formula of described PDA slant medium is: peeled potatoes 20% (w/w), glucose 2% (w/w), agar 1.5% (w/w), and water supplies 100% (w/w);
The formula of the liquid seed culture medium described in step (2) is: ground rice 6.5% (w/w), magnesium sulfate 0.05% (w/w), potassium dihydrogen phosphate 0.1% (w/w), soybean protein 1.2% (w/w), water supply 100%;
The condition of culture of the monascus seed liquor described in step (2) is preferably: under the condition of rotating speed 150 ~ 200r/min, temperature 25 ~ 35 DEG C, cultivate 3 ~ 5 days;
The mass ratio of the less salt fish described in step (3) and Fermentation Condition of Monascus spp agent homogenate is preferably (5: 1) ~ (9: 1);
The condition of the drying described in step (4) is preferably hot pump in low temp drying;
Condition more preferably 25 ~ 35 DEG C of drying 10 ~ 20h of the drying described in step (4);
The half-dried red wine dregs fish of a kind of fermented type, is prepared by above-mentioned processing method;
The salt content of the half-dried red wine dregs fish of described fermented type is 2% ~ 6% (w/w), and moisture wet basis is 30% ~ 55% (w/w);
The salt content of the half-dried red wine dregs fish of described fermented type is preferably 4.5% (w/w), and moisture wet basis is preferably 48% (w/w);
Described fermented type half-dried red wine dregs fish color is reddish tan, has obvious fermented red beancurd characteristic flavor on basis, and under 0 DEG C ~ 10 DEG C conditions, storage life can reach more than three months;
The half-dried red wine dregs fish of described fermented type directly can be packaged into finished product, also can be processed into can and inner wrapping foods packed in carton containers goods etc. further;
Principle of the present invention is different from traditional aid bag: traditional aid bag adopts the vinasse of fermenting-ripening to prepare, because the starch major part in the vinasse of fermenting-ripening transfers carbohydrate to, viscosity declines, vinasse cannot be hung and stick with paste on fish body, prepare in aid bag process and need fish to be immersed in completely in vinasse, cost is high; And ethanol content is higher in mature alcohol distillery grain, strain aging, vigor are low, inhibit the fermentation of fish.The present invention adopts prematurity red colouring agent for food, also used as a Chinese medicine grain to replace ripe vinasse to overcome the problems referred to above: first, still remaining in immature red colouring agent for food, also used as a Chinese medicine grain have a large amount of starch, and these starch can be used for the fermentation of red wine dregs fish, without the need to adding carbohydrate in addition again in sweat; The second, immature red colouring agent for food, also used as a Chinese medicine grain viscosity is higher, is easy to hang at fish body stick with paste, and only need be coated on fish surface by after the homogenate of immature red colouring agent for food, also used as a Chinese medicine grain, reduce costs, simplify the operation; 3rd, compare with ripe red colouring agent for food, also used as a Chinese medicine grain, the bacterial classification of prematurity red colouring agent for food, also used as a Chinese medicine grain enlivens, and after mixing with fish body, fermentation can be made more abundant; 4th, the present invention adopts prematurity red colouring agent for food, also used as a Chinese medicine grain to ferment, and the monascorubin produced in sweat not only makes fermented type half-dried red wine dregs fish color ruddy, possess better outward appearance, and product has special fermented red beancurd fragrance; 5th, monascus energy for growth is strong, significantly can suppress the growth of other miscellaneous bacterias in fermented type half-dried red wine dregs fish preparation process, extends the storage life of product.The more important thing is, monascus can produce large number of biological active material during the fermentation: monascorubin, MonacolinK, ergosterol etc., has the physiologically actives such as anti-oxidant, hypotensive and enhanced machine body immunity function.
The present invention compared with prior art, has following advantage and beneficial effect:
(1) salt dried fish high with tradition compares, and the fermented type half-dried red wine dregs fish salt content of the present invention's processing is lower than traditional dried fish, and water content is higher than traditional dried fish, and color is ruddy, is of high nutritive value, and mouthfeel is better than traditional dried fish.
(2) compare with common half-dried fish, the more common half-dried fish of fermented type half-dried red wine dregs fish of the present invention's processing (after pickling, prosthetic inoculation fermentation process, convection drying becomes leather hard) color is ruddy, mouthfeel good, have outstanding fermented red beancurd local flavor, the nutritive value of product is higher.
(3) the present invention adopts the half-dried fish after fermentation of prematurity red colouring agent for food, also used as a Chinese medicine grain coating, do not need to add water and starch, also jolting is not needed, whole sweat oxygen supply is sufficient, fermentation is quick and abundant, in product water-solubility protein and flavor substance intact, fragrance and the flavour of product are significantly better than existing product.
(4) the present invention instead of biologic product-peptone with soybean protein in the formula of seed culture medium, and meet the requirement of people to raw-food material, consumer can accept.Directly can add with monascus seed liquor in the formula of Fermentation Condition of Monascus spp agent, and no longer need the mycelia of isolating monascus seed liquor, drastically increase the utilization rate of monascus seed liquor, improve fermentation efficiency, simplify the operation step, saves cost.
Accompanying drawing explanation
Fig. 1 is the process chart of the half-dried red wine dregs Tilapia mossambica of fermented type prepared by embodiment 1.
Fig. 2 is fermented type half-dried red wine dregs Tilapia mossambica product form figure prepared by embodiment 1.
Fig. 3 is common half-dried Tilapia mossambica product form figure prepared by comparative example 1.
Fig. 4 be comparative example 2 prepare Fermentation Condition of Monascus spp Tilapia mossambica product form figure.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
PDA slant medium formula used is: peeled potatoes 20% (w/w), glucose 2% (w/w), agar 1.5% (w/w), and water supplies 100% (w/w);
Liquid seed culture medium formula used is: ground rice 6.5% (w/w), magnesium sulfate 0.05% (w/w), potassium dihydrogen phosphate 0.1% (w/w), soybean protein 1.2% (w/w), water supply 100%;
GIM3.445 is purchased from Guangdong Province's Culture Collection;
GIM3.439 is purchased from Guangdong Province's Culture Collection;
Embodiment 1
(1) Tilapia mossambica is removed internal organ and squama, cut open along back or belly (not cutting off), open, flatten, formed except the nearly symmetrical fillet of fish tail partial circumscription, clean with clear water, remove raw meat with salt solution (salt preparation) cleaning of 4% (w/w), raw meat Tilapia Fillet salt then will be gone to pickle, wherein, the temperature of pickling is 10 DEG C, and the time of pickling is 1h, and salt consumption is 8% (w/w) of fish quality; Drain after pickling, stripping and slicing, obtain less salt Tilapia mossambica block;
(2) preparation of Fermentation Condition of Monascus spp agent
1. monascus specie activation
Monascus strain GIM3.445 is inoculated into PDA slant medium, and in 30 DEG C of insulating boxs, activate 3 days, the Monascus spore maturation observed on PDA slant medium becomes bronzing;
2. monascus specie spreads cultivation
Sterilized water is poured in PDA slant medium, jolt 15min, obtain Monascus spore suspension, Monascus spore suspension is washed in triangular flask, add liquid seed culture medium, put into shaking table, rotating speed be 150r/min, under temperature is the condition of 35 DEG C, cultivate 3d, obtain monascus seed liquor;
3. Fermentation Condition of Monascus spp agent is prepared
By rice and water according to 10: 9 ratio, water proof boiling 40min, is cooled to room temperature, then by rice, sterilized water, monascus seed liquor according to after the ratio mixing and stirring of mass ratio 70: 15: 15, build to be placed in 35 DEG C of incubators with gauze and cultivate 1 day;
(3) inoculation fermentation
The Fermentation Condition of Monascus spp agent prepare step (2) and distilled water mix homogenate according to the ratio of mass ratio 5: 1, obtain Fermentation Condition of Monascus spp agent homogenate; In the less salt Tilapia mossambica block surface uniform coating Fermentation Condition of Monascus spp agent homogenate that step (1) prepares, wherein, the mass ratio of less salt Tilapia mossambica block and Fermentation Condition of Monascus spp agent homogenate is 5: 1; Then the less salt Tilapia mossambica block after smearing is placed in clean basin, with gauze sealing, in room temperature 35 DEG C of bottom fermentation 10h;
(4) dry
Entirely be spread out on plastic processing frame by the less salt Tilapia mossambica block fermented in step (3), be placed in hot pump in low temp drying box and carry out cold air drying, wherein, baking temperature is 35 DEG C, and drying time is 10h, in drying course, often stir fish body; Obtain the half-dried red wine dregs Tilapia mossambica (Fig. 1) of fermented type, the salt content of the half-dried red wine dregs Tilapia mossambica of this fermented type is 5% (w/w), and moisture wet basis is 48% (w/w), and color is reddish tan, meat is glossy, has obvious fermented red beancurd local flavor and typical wind cured meat and fish.
(5) the half-dried red wine dregs Tilapia mossambica of fermented type step (4) prepared puts into die pallet, and load transparent plastic bag, vacuumize, obtain salt content and be about 5%, water content is about the finished product of 48%.
Embodiment 2
(1) yellow croaker is removed internal organ and squama, cut open along back or belly (not cutting off), open, flatten, formed except the nearly symmetrical fillet of fish tail partial circumscription, clean with clear water, remove raw meat with salt solution (salt preparation) cleaning of 1% (w/w), raw meat chrysanthemum fillet salt then will be gone to pickle, wherein, the temperature of pickling is 4 DEG C, and the time of pickling is 5h, and salt consumption is 3% (w/w) of fish weight; Drain after pickling, obtain less salt chrysanthemum fillet;
(2) preparation of Fermentation Condition of Monascus spp agent
1. monascus specie activation
Monascus strain GIM3.439 is inoculated into PDA slant medium, and in 35 DEG C of insulating boxs, activate 4 days, the Monascus spore maturation observed on PDA slant medium becomes bronzing;
2. monascus specie spreads cultivation
Sterilized water is poured in PDA slant medium, jolt 15min, obtain Monascus spore suspension, Monascus spore suspension is washed in triangular flask, add liquid seed culture medium, put into shaking table, rotating speed be 150r/min, under temperature is the condition of 25 DEG C, cultivate 5 days, obtain monascus seed liquor;
3. Fermentation Condition of Monascus spp agent is prepared
By rice and the water ratio according to 10:9, water proof boiling 40min, is cooled to room temperature, then by rice, sterilized water, monascus seed liquor according to after the ratio mixing and stirring of mass ratio 70: 15: 15, build to be placed in 25 DEG C of incubators with gauze and cultivate 3 days;
(3) inoculation fermentation
The Fermentation Condition of Monascus spp agent prepare step (2) and distilled water mix homogenate according to the ratio of mass ratio 3: 1, obtain Fermentation Condition of Monascus spp agent homogenate; In the less salt chrysanthemum fillet surface uniform coating Fermentation Condition of Monascus spp agent homogenate that step (1) prepares, wherein, the mass ratio of less salt chrysanthemum fillet and Fermentation Condition of Monascus spp agent homogenate is 9: 1; Then the less salt chrysanthemum fillet after smearing are placed in clean basin, with gauze sealing, in 25 DEG C of bottom fermentations 16 hours;
(4) dry
Entirely be spread out on plastic processing frame by the less salt chrysanthemum fillet fermented in step (3), be placed in hot pump in low temp drying box and carry out cold air drying, wherein, baking temperature is 30 DEG C, and drying time is 20h, in dry run, often stir fish body; Obtain the half-dried red wine dregs yellow croaker of fermented type, the salt content of the half-dried red wine dregs yellow croaker of this fermented type is 3.5% (w/w), and moisture wet basis is 30% (w/w), and color is reddish tan, has obvious fermented red beancurd local flavor and typical wind cured meat and fish.
(4) half-dried for fermented type red wine dregs yellow croaker is put into die pallet, load transparent plastic bag, vacuumize, obtain salt content and be about 3.5% (w/w), water content is about the finished product of 30% (w/w).
Embodiment 3
(1) black carp is removed internal organ and squama, cut open along back or belly (not cutting off), open, flatten, formed except the nearly symmetrical fillet of fish tail partial circumscription, clean with clear water, remove raw meat with salt solution (salt preparation) cleaning of 2% (w/w), then raw meat black carp sheet salt will be gone to pickle, wherein, the temperature of pickling is 7 DEG C, and the time of pickling is 3h,, salt consumption is 8% (w/w) of fish quality; Drain after pickling, stripping and slicing, obtain less salt black carp block;
(2) preparation of Fermentation Condition of Monascus spp agent
1. monascus specie activation
Monascus strain GIM3.445 is inoculated into PDA slant medium, and in 33 DEG C of insulating boxs, activate 5 days, the Monascus spore maturation observed on PDA slant medium becomes bronzing;
2. monascus specie spreads cultivation
Sterilized water is poured in PDA slant medium, jolt 15min, obtain Monascus spore suspension, Monascus spore suspension is washed in triangular flask, add liquid seed culture medium, put into shaking table, rotating speed be 150r/min, under temperature is the condition of 30 DEG C, cultivate 4 days, obtain monascus seed liquor;
3. Fermentation Condition of Monascus spp agent is prepared
By rice and water according to 10: 9 ratio, water proof boiling 40min, is cooled to room temperature, then by rice, sterilized water, monascus seed liquor according to after the ratio mixing and stirring of mass ratio 70: 15: 15, build to be placed in 30 DEG C of incubators with gauze and cultivate 2 days;
(3) inoculation fermentation
The Fermentation Condition of Monascus spp agent prepare step (2) and distilled water mix homogenate according to the ratio of mass ratio 1: 1, obtain Fermentation Condition of Monascus spp agent homogenate; In the less salt black carp block surface uniform coating Fermentation Condition of Monascus spp agent homogenate that step (1) prepares, wherein, the mass ratio of less salt black carp block and Fermentation Condition of Monascus spp agent homogenate is 8: 1; Then the less salt black carp block after smearing is placed in clean basin, with gauze sealing, in 30 DEG C of fermentation 12h;
(4) dry
Entirely be spread out on plastic processing frame by the less salt black carp block fermented in step (3), be placed in hot pump in low temp drying box and carry out cold air drying, wherein, baking temperature is 25 DEG C, and drying time is 10h, in dry run, often stir fish body; Obtain the half-dried red wine dregs black carp of fermented type, the salt content of the half-dried red wine dregs black carp of this fermented type is 6% (w/w), and moisture wet basis is 55% (w/w), and color is reddish tan, has obvious fermented red beancurd local flavor and typical wind cured meat and fish.
(5) the further stripping and slicing of fermented type half-dried red wine dregs black carp step (4) prepared, add suitably flavored material, load digestion resistant bag, 121 DEG C of sterilizations, bactericidal formula is 10 minutes-25 minutes-10 minutes, obtain fermented type half-dried red wine dregs black carp foods packed in carton containers, this product salt content is 6% (w/w), and water content is about 55% (w/w), color bronzing, meat is glossy, fresh perfume (or spice) assails the nostrils, and has typical fermented red beancurd fragrance, can preserve 12 months by normal temperature.
Comparative example 1
(1) Tilapia mossambica is removed internal organ and squama, cut open along back or belly (not cutting off), open, flatten, formed except the nearly symmetrical fillet of fish tail partial circumscription, clean with clear water, remove raw meat with salt solution (salt preparation) cleaning of 4% (w/w), raw meat Tilapia Fillet salt then will be gone to pickle, wherein, the temperature of pickling is 10 DEG C, and the time of pickling is 1h, and salt consumption is 8% (w/w) of fish quality; Drain after pickling, stripping and slicing, obtain less salt Tilapia mossambica block;
(2) the less salt Tilapia mossambica block prepared in step (1) is entirely spread out on plastic processing frame, be placed in hot pump in low temp drying box and carry out cold air drying, wherein, temperature is 35 DEG C, drying time is 10h, in drying course, often stir fish body, obtains half-dried Tilapia mossambica block, the salt content of this half-dried Tilapia mossambica block is 5% (w/w), and moisture wet basis is 48% (w/w);
(3) half-dried Tilapia mossambica block is put into die pallet, load transparent plastic bag, vacuumize, obtain salt content and be about 5% (w/w), water content is about the finished product of 48% (w/w).
Comparative example 2 (adopting monascus mycelia, the Monascus fermentation broth fermentation that ground rice and physiological saline are made into)
(1) Tilapia mossambica is removed internal organ and squama, cut open along back or belly (not cutting off), open, flatten, formed except the nearly symmetrical fillet of fish tail partial circumscription, clean with clear water, remove raw meat with salt solution (salt preparation) cleaning of 4% (w/w), raw meat Tilapia Fillet salt then will be gone to pickle, wherein, the temperature of pickling is 10 DEG C, and the time of pickling is 1h, and salt consumption is 8% (w/w) of fish quality; Drain after pickling, stripping and slicing, obtain less salt Tilapia mossambica block;
(2) preparation of Fermentation Condition of Monascus spp agent
1. monascus specie activation
Monascus strain GIM3.445 is inoculated into PDA slant medium, and in 30 DEG C of insulating boxs, activate 3 days, the Monascus spore maturation observed on PDA slant medium becomes bronzing;
2. monascus specie spreads cultivation
Sterilized water is poured in PDA slant medium, jolt 15min, obtain Monascus spore suspension, washed by Monascus spore suspension in triangular flask, (ground rice 6.5% (w/w), magnesium sulfate 0.05% (w/w), potassium dihydrogen phosphate 0.1% (w/w), peptone 2% (w/w), water supply 100% to add liquid seed culture medium; ), put into shaking table, be 150r/min at rotating speed, under temperature is the condition of 35 DEG C, cultivates 3d, obtain Fermentation Condition of Monascus spp agent.
(3) inoculation fermentation
Less salt Tilapia mossambica block step (1) prepared mixes with the ratio of physiological saline according to 1:1 (w:w), then from the Fermentation Condition of Monascus spp agent that step (2) prepares, isolate the mycelia of monascus, inoculum concentration by 25% joins in fish and water mixture, and add fish and weigh the ground rice of 4.5% as carbon source, then the incubator of 35 DEG C is put into, jolting fermentation 10h;
(4) dry
Entirely be spread out on plastic processing frame by the less salt Tilapia mossambica block fermented in step (3), be placed in hot pump in low temp drying box and carry out cold air drying, wherein, baking temperature is 35 DEG C, and drying time is 10h, in drying course, often stir fish body; Obtain half-dried Tilapia mossambica, the salt content of this half-dried Tilapia mossambica is 5% (w/w), and moisture wet basis is 48% (w/w).
(5) the half-dried Tilapia mossambica that step (4) prepares is put into die pallet, load transparent plastic bag, vacuumize, obtain salt content and be about 5%, water content is about the finished product of 48%.
Effect example
Half-dried Tilapia mossambica prepared by the fermented type half-dried red wine dregs Tilapia mossambica of embodiment 1 being prepared and comparative example 1 and 2 preserves 24 hours at 4 DEG C respectively, open bag, observe and compare the color of three kinds of half-dried fishes under raw state and smell, the results are shown in Table 1, Fig. 2, Fig. 3 and Fig. 4.
The color of three kinds of half-dried Tilapia mossambicas that table 1 is raw and smell
Half-dried Tilapia mossambica prepared by the fermented type half-dried red wine dregs Tilapia mossambica of embodiment 1 being prepared and comparative example 1 and 2 preserves 24 hours at 4 DEG C respectively, takes out and cooks, compare three kinds of half-dried fishes cook after color, smell and flavour, record result, the results are shown in Table 2.
The color of three kinds of half-dried Tilapia mossambicas that table 2 cooks, smell and flavour
With reference to " practical analyzing food nutrition components of mirowave handbook ", China Light Industry Press, the first edition in 2002, chapter 3, the detection method of the one two (four) free amino acid, the free amino acid detected respectively in fermented type half-dried red wine dregs Tilapia mossambica and the comparative example 1 and 2 half-dried Tilapia mossambica of preparing prepared by embodiment 1 forms and content, the results are shown in Table 3.
The free amino acid composition of table 3 three kinds of half-dried Tilapia mossambicas and content
The half-dried Tilapia mossambica that fermented type prepared by the present invention half-dried red wine dregs Tilapia mossambica and comparative example 1 and 2 prepare is compared, the color and luster of product, and smell and flavour all have clear improvement, and has outstanding fermented red beancurd fragrance, and fragrant with certain sauce.Compared with comparative example 2, the present invention does not need jolting, and whole sweat oxygen supply is sufficient, and fermentation is quick and fully, water-solubility protein can not run off because of liquid fermentation, and free aminoacid content is far away higher than comparative example 1 and 2.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.

Claims (10)

1. a processing method for the half-dried red wine dregs fish of fermented type, is characterized in that comprising the steps:
(1) preparation of less salt fish block
Raw meat being removed through the salt solution cleaning of pretreated fish, then by going the fish after raw meat to pickle with salt, obtaining less salt fish;
(2) preparation of Fermentation Condition of Monascus spp agent
Monascus strain is activated, and prepares Monascus spore suspension; Cultivate in the Monascus spore suspension prepared access liquid seed culture medium, obtain monascus seed liquor; Then cultivate 1 ~ 3 day for 25 ~ 35 DEG C after rice, water, monascus seed liquor being mixed according to the ratio of mass ratio 70: 15: 15, obtain Fermentation Condition of Monascus spp agent;
(3) inoculation fermentation
The Fermentation Condition of Monascus spp agent prepare step (2) and water mix homogenate according to the ratio of mass ratio (1: 1) ~ (5: 1), obtain Fermentation Condition of Monascus spp agent homogenate; The surface uniform coating Fermentation Condition of Monascus spp agent homogenate of the less salt fish then prepared in step (1), in 25 ~ 35 DEG C of bottom fermentation 8 ~ 16h;
(4) dry
By dry for the less salt dried fish fermented in step (3), obtain the half-dried red wine dregs fish of fermented type.
2. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
The mass fraction of the salt solution described in step (1) is 1% ~ 4%.
3. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
The consumption of the salt described in step (1) is 3% ~ 8% of fish quality;
The temperature of pickling described in step (1) is 4 ~ 10 DEG C, and the time of pickling is 1 ~ 5h.
4. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
Monascus strain described in step (2) is GIM3.445 or GIM3.439.
5. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
The concrete steps of the monascus strain activation described in step (2) are: be inoculated into by monascus strain on PDA slant medium, cultivate 3 ~ 5 days, until the Monascus spore maturation on PDA slant medium becomes bronzing for 30 ~ 35 DEG C.
6. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
The formula of the liquid seed culture medium described in step (2) is: ground rice 6.5%, magnesium sulfate 0.05%, potassium dihydrogen phosphate 0.1%, soybean protein 1.2%, water supply 100%.
7. the processing method of the half-dried red wine dregs fish of fermented type according to claim 1, is characterized in that:
The mass ratio of the less salt fish described in step (3) and Fermentation Condition of Monascus spp agent homogenate is (5:1) ~ (9: 1).
8. the half-dried red wine dregs fish of fermented type, be is characterized in that: prepared by the processing method described in any one of claim 1 ~ 7.
9. the half-dried red wine dregs fish of fermented type according to claim 8, is characterized in that:
The salt content of the half-dried red wine dregs fish of described fermented type is 2% ~ 6%, and moisture wet basis is 30% ~ 55%.
10. the application of the half-dried red wine dregs fish of the fermented type described in claim 8 or 9 in food processing technology field.
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